Warm Kale and Farro Bowl with Turkey Tenderloin
Warm up with Shady Brook Farms® Turkey Tenderloin in a hearty Kale and Farro Bowl, packed with roasted sweet potatoes and crunchy toppings. Perfect for meal prep or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shadybrookfarms.com.
Cooking tools:
- Instant-read thermometer
- Baking dish
- Baking sheet
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 1 package Shady Brook Farms® Turkey Breast Tenderloins
- 1 16 oz. bag of chopped kale
- 1 sweet potato, thinly sliced into ⅛ inch slices
- 1 15 oz. can of chickpeas, drained
- 2 cups farro, cooked
- 2 tbsp. olive oil, separated
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 avocados, pitted and diced
- ½ cup caesar dressing
- ½ cup shaved parmesan cheese
- ½ cup pita chips
- ¼ cup pine nuts
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